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Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.
- Source :
-
Journal of food science and technology [J Food Sci Technol] 2018 Jan; Vol. 55 (1), pp. 138-144. Date of Electronic Publication: 2017 Dec 16. - Publication Year :
- 2018
-
Abstract
- In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.
Details
- Language :
- English
- ISSN :
- 0022-1155
- Volume :
- 55
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Journal of food science and technology
- Publication Type :
- Academic Journal
- Accession number :
- 29358804
- Full Text :
- https://doi.org/10.1007/s13197-017-2866-3